swedish-meatball-noodle-bake

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Swedish Meatball Noodle Bake

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Servings: 6-8

Ingredients

The Base

  • 1 lb (16 oz) Egg noodles (wide or extra-wide)
  • 1 lb Frozen Swedish meatballs (precooked) or beef meatballs
  • 2 cups Shredded mozzarella or Swiss cheese

The Creamy Gravy Sauce

  • 1/4 cup Unsalted butter
  • 1/4 cup All-purpose flour
  • 3 cups Beef broth (low sodium preferred)
  • 1 cup Heavy cream or sour cream
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp Garlic powder
  • 1/4 tsp Ground nutmeg (the “secret” Swedish flavor)
  • Salt & Pepper to taste

Instructions

  1. Prep the Oven & Pasta: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Boil the egg noodles in salted water for 2 minutes less than the package directions (they will finish cooking in the oven). Drain and set aside.
  2. Make the Roux: In a large skillet or saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until it smells slightly nutty and turns golden.
  3. Build the Gravy: Slowly whisk in the beef broth to avoid lumps. Add the heavy cream (or sour cream), Worcestershire sauce, Dijon, garlic powder, and nutmeg. Simmer for 3–5 minutes until thickened. Season with salt and pepper.
  4. Combine: In a large bowl (or right in the baking dish), toss the cooked noodles and the frozen meatballs with the sauce. Ensure everything is evenly coated.
  5. Bake: Spread the mixture into your prepared dish. Top evenly with the shredded cheese. Bake for 20–25 minutes, or until the sauce is bubbly and the cheese is melted and slightly browned.
  6. Serve: Let it sit for 5 minutes before serving. Garnish with fresh parsley or a side of lingonberry jam for that authentic touch.

Pro Tips for Success

  • Don’t overcook the noodles: If they are mushy before they go in the oven, the bake will turn out gummy. Aim for very firm al dente.
  • The Nutmeg Factor: Don’t skip the nutmeg! It’s what differentiates “meatball pasta” from “Swedish meatballs.”
  • Vegetable Add-ins: If you want to sneak some greens in, stir in 2 cups of fresh baby spinach or 1 cup of frozen peas before baking.

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